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Roasted Carrot Soup

Roasting caramelizes the natural sugars in root vegetables like carrots and concentrates their flavor. Here, roasted carrots are pureed into a soup that tastes amazingly rich, even though it includes no cream or other dairy.


  • 2 1/2 lb. carrots, peeled and cut into 1-inch pieces
  • 3 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 1/2 cups thinly sliced shallots
  • 1 tsp. minced garlic
  • 1/2 cup white wine
  • 1 tsp. chopped fresh thyme
  • 7 cups chicken stock


Preheat an oven to 400ºF.

In a bowl, stir together the carrots, 1 Tbs. of the olive oil, salt and pepper. Transfer to a baking sheet and roast, stirring once halfway through, until the carrots are tender and golden brown, 45 to 50 minutes. Set aside.

In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the shallots and cook, stirring occasionally, until tender and translucent, about 6 minutes. Add the garlic and cook, stirring frequently, for 30 seconds. Add the wine and cook, stirring occasionally, until almost evaporated, about 2 minutes. Add the carrots, thyme and stock and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes.

Using a blender, puree the soup in batches until smooth, transferring each batch to a large bowl. Adjust the seasonings with salt and pepper. Transfer the soup to a tureen for serving. Serves 8.

Williams-Sonoma Kitchen.